Crab Claws Recipe

Prepare claws

Rinse the pre-cooked crab claws under cold water to remove any ice or packing liquid. Pat dry thoroughly with paper towels. Using kitchen shears or a small cleaver, lightly crack the shell on the top of each claw so diners can access meat easily after cooking (don’t remove shell).

Season claws lightly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Cut the lemon in half; reserve one half for garnish and the other to juice for marinades or sauces.

Make batter

In a medium bowl whisk together 3/4 cup all-purpose flour, 1/4 cup cornstarch, and 1/2 tsp baking powder. Add 1 tsp Old Bay seasoning. In a separate small bowl beat 1 whole egg with 1/2 cup cold club soda until combined. Pour wet into dry and whisk briefly just to combine — a few small lumps are fine. The batter should be thick enough to coat but still fluid; if too thick add a tablespoon of club soda.

Heat oil

Pour about 1 cup vegetable oil into a heavy-bottomed skillet (or heat a deep fryer) to a depth of 1 inch. Heat over medium-high until oil reaches 350°F (175°C) or a piece of bread browns in about 60 seconds.

Fry claws

Working in a single layer and not overcrowding the pan, dip each seasoned claw into the batter to coat, letting excess drip off, then carefully lower into the hot oil. Fry 2–3 minutes per side, turning once, until batter is golden brown and crisp and the claws are heated through. Use a slotted spoon or tongs to transfer to a wire rack or paper towel-lined plate to drain. Finish with a squeeze of lemon over the hot claws.

Serve

Arrange fried crab claws on a platter with lemon wedges. Offer dipping sauces: combine 1/4 cup mayonnaise with 1 tsp Creole or Dijon mustard and 1/2 tsp hot sauce to taste; or serve melted butter with a squeeze of lemon.

Make marinade/baste

In a small bowl whisk together 2 tbsp olive oil, 2 tbsp melted unsalted butter, 2 minced garlic cloves, 1 tbsp chopped fresh parsley and 1 tbsp lemon juice. Set aside 1 tbsp of the mixture for basting during grilling and reserve additional melted butter for serving if desired.

Preheat grill

Preheat a gas or charcoal grill to medium-high (about 400°F / 200°C). Clean and oil the grill grates well so the shells won’t stick.

Grill claws

Brush the seasoned crab claws lightly with the marinade. Place claws directly on the grill, shell-side down. Grill 2–3 minutes per side, brushing once with reserved marinade, until warmed through and you see a bit of char on the shell. Be careful not to overcook — crab is already cooked; you are heating and adding flavor.

Finish

Transfer claws to a platter, brush with any remaining melted butter/lemon mixture, and serve with lemon wedges and optional dipping sauces.

Quick remoulade: In a small bowl combine 1/4 cup mayonnaise, 1 tsp Creole or Dijon mustard and 1/2 tsp hot sauce (optional). Taste and adjust seasoning with a pinch of salt and a squeeze of lemon if desired.

Simple lemon-butter: Warm 2 tbsp melted butter and stir in a squeeze of lemon and a pinch of salt; serve warm for dipping.